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Alexandra Kiskini

Alexandra Kiskini

MSc

About

23
Publications
4,015
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685
Citations
Introduction
Alexandra Kiskini recently obtained her PhD degree from Wageningen Univeresity (Netherlands). Her research focused on the extraction and characterization of proteins from sugar beet leaves. In the past, she was involved in designing and performing clinical trials, testing the effects of various food products and supplements in humans. She has worked in different countries (Greece, Austria, Netherlands, California) and in different disciplines (food technology, biochemistry, human nutrition, human physiology).
Education
September 2010 - June 2011
Maastricht University
Field of study
  • NUTRITION AND METABOLISM
September 2005 - June 2007
Agricultural University of Athens
Field of study
  • FOOD TECHNOLOGY AND HUMAN NUTRITION
September 1999 - August 2005
Agricultural University of Athens
Field of study
  • FOOD TECHNOLOGY

Publications

Publications (23)
Article
Full-text available
To apply (novel) proteins such as sugar beet leaf proteins (LSPC) as emulsifier their emulsion properties need to be tested over a wide range of conditions, which is impractical. Recently, a model was proposed to predict the efficiency of proteins to form and stabilize an emulsion -based on the protein molecular properties (e.g. size, charge) and s...
Article
Full-text available
Sugar beet (Beta vulgaris L.) leaves of 8 month (8m) plants showed more enzymatic browning than those of 3 month (3m). Total phenolic content increased from 4.6 to 9.4 mg/g FW in 3m and 8m, respectively, quantified by RP-UHPLC-UV-MS. The PPO activity was 6.7 times higher in extracts from 8m than from 3m leaves. Substrate content increased from 0.53...
Article
p>Sugar beet (Beta vulgaris L.) leaves of 8 month (8<sub>m</sub>) plants showed more enzymatic browning than those of 3 month (3<sub>m</sub>). Total phenolic content increased from 4.6 to 9.4 mg/g FW in 3<sub>m</sub> and 8<sub>m</sub>, respectively, quantitated by reverse-phase-ultrahigh-performance liquid chromatography-ultraviolet-mass spectromet...
Article
Effects of the developmental stage (e.g. young, mature or senescent) of leaves on their chemical composition have been described in literature. This study focuses on the variation in chemical composition and quantity and quality of proteins extracted from leaves due to variation in plant age (i.e. harvesting time), using leaves from sugar beets gro...
Article
In this work, we propose the use of the product-driven process synthesis (PDPS) methodology for the product and process design stage in biorefinery. The aim of the biorefinery is to optimize the total use of the whole feedstock - with focus being on various products simultaneously - rather than to maximize the extraction yield of one single product...
Article
The design of a biorefining process is challenging due to the high number of products that can be obtained from one feedstock, and the fact that some products can be negatively affected by processing conditions that are essential for other products. To facilitate this design, we propose the use of the product driven process synthesis methodology, w...
Article
Oligosaccharides have been widely recognized for their prebiotic and anti—infective properties. Among the different types of mammalian milk, the one of humans is the richest source of naturally derived oligosaccharides. However, their use as a basis for functional foods is hampered, due to their structural complexity, which in turn makes their re—s...
Article
Full-text available
Background: Older individuals generally experience a reduced food-chewing efficiency. As a consequence, food texture may represent an important factor that modulates dietary protein digestion and absorption kinetics and the subsequent postprandial protein balance. Objective: We assessed the effect of meat texture on the dietary protein digestion...
Article
Full-text available
Aging is associated with a progressive decline in skeletal muscle mass. It has been hypothesized that an attenuated muscle protein synthetic response to the main anabolic stimuli may contribute to the age-related loss of muscle tissue. The aim of the present study was to compare the muscle protein synthetic response following ingestion of a meal-li...
Article
Full-text available
Background A blunted muscle protein synthetic response to protein ingestion may contribute to the age related loss of muscle tissue. We hypothesized that the greater endogenous insulin release following co-ingestion of carbohydrate facilitates post-prandial muscle protein accretion after ingesting a meal-like bolus of protein in older males. Metho...
Article
Background & aims: It has been speculated that the amount of leucine in a meal largely determines the post-prandial muscle protein synthetic response to food intake. The present study investigates the impact of leucine co-ingestion on subsequent post-prandial muscle protein accretion following the ingestion of a single bolus of dietary protein in...
Article
The scope of the present study was to investigate the effects of different iron compounds on the physical and sensory characteristics of gluten-free breads (GFBs) that were iron fortified (40 mg/kg solid compound) using different iron compounds. Differences among unfortified and fortified samples were observed in colour, crust firmness, and in the...
Article
Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or gluten-free) were varied in order to investigate the effect of...
Article
The aim of the research was the development of an alternative formula for gluten-free bread (GFB) containing amaranth flour. GFBs were prepared using a 23 factorial screening experimental design. The amount of water, albumen and fat varied in order to evaluate their impact on the textural, structural and sensory characteristics of the final product...
Article
Full-text available
The objectives of the present study were (a) to produce gluten-free bread, fortified with iron (GFB-Fe), using selected iron compounds (ferric pyrophosphate, ferric pyrophosphate with emulsifiers, NaFeEDTA, electrolytic iron, ferrous gluconate, ferrous lactate and ferrous sulphate) (b) to test sensory characteristics of the GFB-Fe (feel-mouth textu...

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Projects (2)
Archived project
Archived project